Directions: Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup.

Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat.

With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly.Pour the marshmallow batter in an 9 by 13- pyrex that has been greased and dusted generously with confectioners sugar. Smooth the top of the mixture with damp hands. Dust on more powdered sugar and let sit overnight before cutting. As you cut them, sprinkle more powdered sugar on the edges as they will be sticky.

Comments

This is incredible! Your sweets and recipes looks so very mouthwatering. Sadly I am not allowed to eat sweets right now because of a change of nutrition and metabolic boosting but looking at these pictures is wonderful for me right now!

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Meet Danielle!

Welcome to my Cookie Castle and Foodie Fantasy Land! I am married to my Prince Charming and we have 2 beautiful boys. Together, they make up my official taste test committee! I am a first grade teacher and I love my students more than chocolate chips! My 4 favorite places to be are in my classroom "castle", cheering on my boys at their sporting events, baking away in my kitchen and fine dining out on the town with my hubby! Feel free to contact me with any baking/cooking ideas or questions! Hope your day is filled with Hugs & Cookies! xoxo Danielle